Flax Seed Meal Bread


4.7 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 181.0
  • Total Fat: 15.5 g
  • Cholesterol: 93.5 mg
  • Sodium: 259.9 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 6.0 g
  • Protein: 7.2 g

View full nutritional breakdown of Flax Seed Meal Bread calories by ingredient


Introduction

low carb-high fiber low carb-high fiber
Number of Servings: 16

Ingredients

    Baking Powder, 3 tsp
    Salt, 1 tsp
    Sucralose (like Splenda), 4 tsp
    Water, tap, .5 cup (8 fl oz)
    Flax Seed Meal (ground flax), 48 tbsp
    Egg, fresh, 7 large
    Canola Oil, 0.5 cup

Directions

Mix all ingredients, bake in bread pan for 20 minutes at 350, slice when cool into 16 slices. Enjoy!

Number of Servings: 16

Recipe submitted by SparkPeople user BRITEWINGZ.

Member Ratings For This Recipe


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    Incredible!
    3 of 3 people found this review helpful
    I made this. It is soooo good! Thanks for putting this on here. It was nice to have some bread with my dinner last night. - 9/1/09


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    1 of 1 people found this review helpful
    There is 16 Tablespoons to 1 cup, so this should be 3 cups. I would use egg whites for the eggs though. Does sound good - 4/11/12


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    Very Good
    1 of 2 people found this review helpful
    I'm confused on the correct way to make this. 8 oz. Is equivalent to 1 cup, not .5 cup, as written. I would like to know which one the OP meant. also, 48 T is equivalent to 1
    cup. Made with .5 cup of oil and .5 cup of water. Nice treat. I baked 30 minutes. Will go 35 next time. Nice and moist.     - 10/16/11


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    This recipe is good, however I had to tweak it to make it work. I increased the baking powder to 4tsp, substituted the Sucralose and Canola oil (as they are toxic and inedible) with Truvia and virgin coconut oil. Plus at 350, I had to cook it for 35 minutes, not 20.

    It came out very good     - 5/5/15


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    Incredible!
    I took this recipe and added more af sweetner, cinnamon and baked it in a muffin pan. Of course I got twelve and the numbers would be slightly higher. I also made a batch with berries in it and nuts....love it! - 2/13/11


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    Very Good
    I gave this recipe a shot tonight, using "NOSALT" in place of regular salt to cut the sodium. The "bread" has a mostly bread like consistancy, though in my oven i had to bake it for 25 minutes (though i'm thinking i should have gone 30). Not a bad taste, strange aftertaste tho. Thanks for sharing! - 8/22/10